Finally got around to brewing a Brett Table Beer today with Brett C, Amarillo and Centennial.

I also wanted to try to see if I could capture something useful for a sour around my house. So I placed a mason jar with hot wort, covered by a sanitized cheesecloth under an apple tree. I'm letting it cool over night and I'll try to grow a starter tomorrow. It probably won't work but it's something I've been wanting to try.

Finally got around to brewing a Brett Table Beer today with Brett C, Amarillo and Centennial.

I also wanted to try to see if I could capture something useful for a sour around my house. So I placed a mason jar with hot wort, covered by a sanitized cheesecloth under an apple tree. I'm letting it cool over night and I'll try to grow a starter tomorrow. It probably won't work but it's something I've been wanting to try.

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I've tried this several times and haven't had much luck. Everything I capture isn't strong enough on its own to ferment above 3% ABV and when I mix it with anything commercial it usually just gets overpowered and doesn't contribute much. I even have a couple I tried to go for multiple generations but they usually die out after the 2nd or 3rd pitch.

Let us know how it works out, I'd be interested to see if theres anything I could do better.

Finally got around to brewing a Brett Table Beer today with Brett C, Amarillo and Centennial.

I also wanted to try to see if I could capture something useful for a sour around my house. So I placed a mason jar with hot wort, covered by a sanitized cheesecloth under an apple tree. I'm letting it cool over night and I'll try to grow a starter tomorrow. It probably won't work but it's something I've been wanting to try.

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I've tried this several times and haven't had much luck. Everything I capture isn't strong enough on its own to ferment above 3% ABV and when I mix it with anything commercial it usually just gets overpowered and doesn't contribute much. I even have a couple I tried to go for multiple generations but they usually die out after the 2nd or 3rd pitch.

Let us know how it works out, I'd be interested to see if theres anything I could do better.

Yeah I didn't expect much. Just something I've always wanted to try. I'm going to use it on a 3 gallon batch.

Brewing a Rhubarb Saison, planning to add Brett on bottling day to see how the beer changes over the next few years.

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In the works for myself as all, just without the Brett (for now)

How much rhubarb are you using in it? All the recipes I see calling for up to 3lbs, 1lb last 5 mins of the boil and 2lbs in the secondary for 7-10 days

For fruit additions I tend to add only in secondary, which is how I'm going to treat this beer. Because it's my first time using rhubarb I'm referencing American Sour Beers, in it Tonsmeire recommends a range of 0.5-2.5 lb per gallon. I will likely settle in at about 1lb/gallon as I want the rhubarb to be present but not over shadow the contributions from the yeast.